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Recipes

Panko  Schnitzel  Sliders

Ingredients:

 

  • 1 pc Crafty Panko Schnitzel

  • 1 tsp Cajun spice

  • 2-3 tbsp of olive oil

  • 1 small beetroot, cleaned

  • 1 small carrot, peeled

  • ½ a medium fennel bulb, trimmed

  • ½ an apple

  • ½ tsp of harrisa paste

  • 2 tbsps mayonnaise plus extra for serving

  • 4 x soft round burger buns

 

Instructions:

Place a frying pan on a high heat along with a little olive oil, once hot turn down to a medium heat. Carefully put the chicken into the oil then leave to cook for 5 minutes carefully turning halfway or until golden and cooked through. Once cooked remove to a clean board to rest.

To make the coleslaw coarsely grate all the veggies into a shallow bowl, adding the mayonnaise, harissa, cajun spice and give it a good mix so all the flavours are combined.
Have a taste and add more harissa if you need a bigger kick.

Slice up the Crafty chicken schnitzel on an angle, then it is time to put it together.
Get a bun, slice in half, spread on a little mayo, pile up some of the coleslaw, top with ¼ of the chicken then add on some lettuce, put the lid on top and enjoy!

Chicken Schnitzel  &  Avocado Salad

 

Ingredients:

  • 1 bunch asparagus, cut into thirds

  • Vegetable oil, for shallow frying (see note)

  • 1 pc Crafty chicken schnitzel

  • 120g baby rocket

  • 1 large avocado, chopped

  • 1/4 cup shaved parmesan

  • 1/3 cup ranch dressing

Instructions:

  1. Place asparagus in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until bright green and tender. Rinse under cold water. Drain.

  2. Step 2

    Meanwhile, pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook chicken, in batches, for 3 minutes each side or until cooked through. Transfer to a plate lined with paper towel to drain. Slice.

  3. Step 3

    Place rocket in a large bowl. Add asparagus, avocado, parmesan, schnitzel and dressing. Toss to combine. Season and serve.

 

 



Chicken Parmagiana Bake

 

Ingredients:


  • 1 1/2 tablespoons olive oil

  • 4 Crafty chicken breast schnitzels 

  • 1 medium brown onion, chopped

  • 2 garlic cloves, crushed

  • 340g jar fire-roasted pepper strips, drained

  • 230g tub diced antipasto chargrilled eggplant, drained (see note)

  • 1 1/2 cups tomato pasta sauce

  • 1/3 cup Fountain Spicy Red sauce

  • 1/4 cup fresh basil leaves, torn

  • 100g mozzarella cheese, thinly sliced

  • 1/3 cup fresh breadcrumbs

  • Basil leaves, to serve

 

 

Instructions:

  1. Step 1

    Preheat oven to 220°C/200°C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken Schnitzels, in 2 batches, for 2 to 3 minutes each side or until browned and cooked through. Transfer to a plate.

  2. Step 2

    Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peppers and eggplant. Cook, stirring, for 1 minute. Add pasta sauce and Spicy Red sauce. Bring to the boil. Stir in basil. Season with salt and pepper.

  3. Step 3

    Place half the chicken in a 10 cup-capacity ovenproof dish. Pour over half the sauce mixture. Top with remaining chicken and sauce mixture. Top with cheese. Sprinkle with breadcrumbs.

  4. Step 4

    Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.

 

 



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